不同计算方法评定大麦中水分含量测定不确定度研究  

Research of different calculation methods for evaluation of uncertainty in measurement of moisture in barley

作　　者：钱大钧[1] 徐飞[1] 

机构地区：[1]上海出入境检验检疫局动植物与食品检验检疫技术中心,上海200135

出　　处：《食品工业科技》2013年第21期287-289,共3页Science and Technology of Food Industry

摘　　要：用不同计算方法进行大麦中水分含量测量不确定度的评定并进行比较。分析了整个检测实验过程产生的不确定度,给出扩展不确定度以及最终结果表示11.04%±0.39%(k=2)。并且分析了产生不确定度的主要来源,为有效地控制大麦中水分含量测量的质量提供了理论依据。Different calculation methods were used and compared in the evaluation of uncertainty in measurement of moisture in barley.The uncertainty of the entire process of measurement,the extended uncertainty and the eventual result= （11.04 ±0.39）% （k = 2）were analyzed.And the main source of uncertainty was analyzed, which provided reliable theoretical basis for the effective control of the analysis quality of moisture content in barley.

关 键 词：不确定度 大麦 水分 

分 类 号：TS207.3[轻工技术与工程—食品科学]